Recipes

Sonoran Cheese Soup

Sonoran Cheese Soup

Sopa de Queso
There are many versions of this rich cheese soup with potatoes and tomatoes in the Sonoran region of northern Mexico. Using nonfat chicken broth and cream are not a contradiction here. I prefer the thickness, flavor, and richness this combination develops. (A lighter milk product might curdle the soup during cooking, too.)
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Ingredients

Makes 4 servings

Instructions

  • In a large saucepan, heat the butter and oil over medium heat.
  • Cook the green onions and garlic until softened, about 2 minutes.
  • Add the potatoes and tomatoes, and cook, stirring, until the tomato juices evaporate, 4 to 5 minutes.
  • Add the chicken broth, cream, salt, and crushed pepper.
  • Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are very tender, 15 to 20 minutes.
  • Divide the cheese among 4 soup bowls.
  • Ladle the hot soup over the cheese and serve at once.
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Course; Cheese / Soup
Cuisine; Mexican

Juan’s Garlic and Cactus Soup

Juan’s Garlic and Cactus Soup

Juan’s Sopa de Ajo y Nopalitos Juan Jose Lozano of Leon, Mexico, shared this soup recipe at a cooking class I attended. Cooking makes the garlic mild, mellow, and soft. The cactus adds a slight tartness, and the swirls of egg add richness, while the broth and beer balance the whole for an intriguing and satisfying soup. Juan added an unusual, hard-to-find sour cactus called xoconoxtle. I use bottled cactus packed in water for this soup. It’s readily available in many supermarkets or Mexican food markets in the United States.
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Equipment

  • large saucepan

Ingredients

  • Makes 4 to 6 servings
  • 2 tablespoons unsalted butter
  • 12 large garlic cloves very thinly sliced
  • 4 cups chicken stock or canned fat-free reduced-sodium chicken broth
  • ½ cup canned beef broth
  • ½ cup beer any kind
  • 1 cup rinsed water-packed jarred cactus strips nopalitos
  • ½ teaspoon salt or to taste
  • 2 large eggs

Instructions

  • In a large saucepan, melt the butter over medium-low heat and cook the garlic, stirring, until fragrant but not brown, about 2 minutes.
  • Add the remaining ingredients except the eggs.
  • Raise the heat and bring the soup to a boil, then reduce heat to low, partially cover, and simmer until the garlic is soft, 8 to 10 minutes.
  • In a small bowl beat the eggs until frothy.
  • Bring soup to a boil over medium-high heat.
  • Stir the soup briskly with a fork while pouring the eggs into the soup.
  • Cook 1 minute.

Notes & Wine Advice

Serve hot.
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Course; Soup / Vegetables
Cuisine; Mexican

Leek and Rice Soup

Leek and Rice Soup

Sopa de Porro y Arroz
Leeks are available in many of the major public markets in Mexico. The small amount of rice gives a bit of body to this quick brothy and healthful soup.
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Ingredients

Makes 4 servings

Instructions

  • In a large pot, heat the oil over medium-low heat.
  • Add the leeks, garlic, and 1 tablespoon of water.
  • Cook, covered, stirring frequently, until limp and tender, 6 to 8 minutes.
  • Add the remaining ingredients and bring to a boil.
  • Reduce the heat, cover, and simmer until the vegetables and rice are tender, about 15 minutes.
  • Adjust seasoning.

Notes & Wine Advice

Serve at once.
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Course; Rice / Soup
Cuisine; Mexican

White Onion Soup

White Onion Soup

Sopa de Cebolla Blanca
Bellinghausen Restaurant in Mexico City, with a German name and Mexican ownership, has been in business for more than forty years, and serves many Mexican specialties. About the only German touch is draft beer—not unusual, since German played a role in teaching Mexico to make beer. Bellinghausen is one of my favorite places for lunch and people watching. Our favorite spot is the garden patio in the back, and I almost always order the wonderful onion soup made with white onions. This is my version of the soup.
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Ingredients

Makes 6 servings

Instructions

  • Prepare the chicken stock, if using homemade.
  • Then, in a large saucepan, melt the butter over medium-low heat, and cook the onions, partially covered, stirring occasionally, until very tender and fragrant, but not brown, about 15 minutes.
  • Stir in the salt, pepper, and chicken stock.
  • Bring the soup to a boil, and cook 4 to 5 minutes to blend the flavors.
  • Serve the soup hot.
  • Pass the cheese, cilantro, and limes to add at the table.
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Course; Soup
Cuisine; Mexican

Spinach and Macaroni Soup

Spinach and Macaroni Soup

Sopa de Espinaca
Small elbow macaroni adds body to this appealing spinach soup. The cheese adds richness, and fresh lime juice—added just before eating—tops off the authentic flavor. Mexican home cooks in urban areas use macaroni and other pastas in a number of dishes, and this simple soup reflects everyday cooking in Mexico City, Guadalajara, Monterrey, or other modern Mexican cities.
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Ingredients

Makes 4 servings

Instructions

  • In a pot of salted boiling water, cook the macaroni until tender, about 5 to 6 minutes.
  • Drain in cold running water.
  • Set aside.
  • In a large saucepan, heat oil over medium heat, and cook the onion and garlic until softened, 3 to 4 minutes.
  • Add the tomatoes, and cook, stirring frequently, until reduced and thickened, about 5 minutes.
  • Add the broth, and bring to a boil.
  • Stir in the spinach, salt, red pepper, and macaroni.
  • Simmer, uncovered, 5 minutes.
  • Divide the soup among 4 soup bowls, and sprinkle with cheese.

Notes & Wine Advice

Serve at once with lime wedges.
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Course; Pasta / Soup
Cuisine; Mexican

Spinach Soup Cuauhtemoc

Spinach Soup Cuauhtemoc

Sopa Cuauhtemoc
Cuauhtemoc was a legendary chief in Mexico who is honored by a monument along the Paseo de la Reforma, a major avenue in Mexico City. This recipe is adapted from one by Maria de Carbia of Mexico City, in her book, . Greens of all kinds are used in Mexican soups and stews.
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Equipment

  • small skillet

Ingredients

Makes 4 servings

Instructions

  • In a small skillet, heat the oil until it shimmers.
  • Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute.
  • Drain on paper towels, and set aside.
  • Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan.
  • Add the onion and garlic.
  • Cook over medium heat until softened, about 3 minutes.
  • Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes.
  • Add the broth and bring to a boil.
  • Add the spinach, cilantro, red pepper, salt, and black pepper.
  • Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes.
  • Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls.

Notes & Wine Advice

Serve at once.
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Course; Soup / Vegetables
Cuisine; Mexican

Mushroom and Tomatillo Soup

Mushroom and Tomatillo Soup

Sopa de Hongo y Tomatillo
Queretaro is a pretty colonial city in central Mexico. It has a rich history, beginning with the Otomi Indians, whose descendants still live in the region. In the 1500s it came under Spanish influence, which is still seen in the picturesque plazas, churches, and open-air restaurants. In past years, whenever my husband and I drove from Mexico City to San Miguel de Allende, we made a point to have a meal at a lovely restaurant in Queretaro, La Fonda del Refugio. This soup was one of my favorite dishes on the menu.
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Ingredients

Makes 4 servings

Instructions

  • Heat a medium dry skillet over medium heat and pan roast the tomatillos and garlic, turning occasionally until the vegetables are softened and lightly browned in spots.
  • Transfer the roasted garlic and tomatillos, as they are ready, to a blender.
  • Add the cilantro, oregano, and 1 cup of the chicken broth.
  • Blend until smooth.
  • Transfer to a large saucepan.
  • Add the remaining broth and rice.
  • Bring to a boil.
  • Reduce the heat and simmer until the rice is tender, about 15 minutes.
  • Meanwhile, in a medium skillet, heat the oil over medium heat and cook the onion until translucent, about 4 minutes.
  • Add the mushrooms and cook, stirring, until they start to brown, 5 to 6 minutes.
  • Transfer to the soup pot.
  • Add the salt.
  • Simmer the soup for 5 minutes, covered, to blend the flavors.
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Course; Soup / Vegetables
Cuisine; Mexican

Mushroom and Onion Soup, Puebla Style

Mushroom and Onion Soup, Puebla Style

Sopa de Hongos y Cebollas
Edible wild mushrooms are highly prized in Mexico, and many kinds are gathered during the rainy season from June to September. Some restaurants in the city of Puebla feature soups similar to this one when wild mushrooms are abundant. Use an assortment of mushrooms that you like or that are available, but include a few of the most flavorful, such as porcini, shiitake, or portobello. Top it off with a fresh splash of lime.
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Ingredients

Makes 4 servings

Instructions

  • In a large pot, heat the oil and butter over medium heat until the butter foams, and cook the onion over medium-low heat, stirring frequently, until golden, about 8 minutes.
  • Add the tomatoes, garlic, and oregano.
  • Cook, stirring, until the mixture is nearly dry, about 4 minutes.
  • Add the mushrooms and cilantro.
  • Cook until the mushrooms release some of their juices, 4 to 5 minutes.
  • Add the chicken and beef broths, salt, and pepper.
  • Simmer 10 minutes.
  • Pass the limes at the table.
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Course; Soup / Vegetables
Cuisine; Mexican

Potato, Cactus, and Carrot Soup

Potato, Cactus, and Carrot Soup

Sopa de Papa, Nopalitos, y Zanahoria
Mexican soups often include (cactus strips) with other vegetables. Cactus packed in jars can be found in the United States in Mexican markets or many supermarkets. (Choose water-packed, not brine-packed jarred cactus.) This savory soup is a fine starter course for dinner, or for lunch with quesadillas or tacos.
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Ingredients

Makes 4 servings

Instructions

  • Heat the oil in a large saucepan over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.
  • Add the tomatoes, garlic, oregano, and cumin.
  • Cook until tomato juices reduce and the mixture thickens, about 3 minutes.
  • Add the broth, potatoes, and carrots.
  • Bring to a boil, then reduce heat to low, cover and cook until the vegetables are tender, 15 to 20 minutes.
  • Add the cactus, parsley, salt, and pepper.
  • Simmer the soup until completely heated through and the flavors blend, about 5 minutes.

Notes & Wine Advice

Serve hot.
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Course; Soup / Vegetables
Cuisine; Mexican

Poblano, Carrot, and Cauliflower Soup

Poblano, Carrot, and Cauliflower Soup

Sopa de Poblano, Zanahoria, y Coliflor
A few years ago, while my husband and I were in the colonial city of Morelia, capital of the state of Michoacan, we enjoyed a leisurely (mid-day meal) in the courtyard of Los Comansales restaurant. The soup served with our meal was wonderful and worth recreating at home. Dark green poblano chiles, bright orange carrots, and white cauliflower lend wonderful texture, intriguing flavor, and splendid color to the soup.
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Ingredients

Makes 4 servings

Instructions

  • Roast the poblano chiles over a direct flame or under an oven broiler, turning frequently, until charred all over, about 8 to 10 minutes.
  • If using a broiler, check often to see that they don’t get too black or shriveled.
  • Put the chiles in a plastic or paper bag and let steam 6 to 8 minutes.
  • Rub off the skins.
  • Remove and discard the stems and seeds.
  • Rinse the chiles and pat dry with a paper towel.
  • Cut into short 1⁄4-inch-thick strips.
  • Set aside.
  • In a large pot, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.
  • Add the tomato, garlic, oregano, and thyme.
  • Cook, stirring, until the mixture is nearly dry, about 4 minutes.
  • Add the broth and carrots.
  • Bring to a boil, reduce heat to low, cover, and simmer until the carrots are tender, 6 to 8 minutes.
  • Add the cauliflower, reserved poblano strips, salt, and pepper.
  • Cook until the cauliflower is tender, about 4 minutes.
  • Stir in the cilantro.

Notes & Wine Advice

Serve hot.
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Course; Soup / Vegetables
Cuisine; Mexican